Chili Rellenos Casserole
|1 1/2 tsCumin|
|1 Thick and light|
|8 ozHot pepper cheese; sliced to|
|Fresh parsley; OR|
|Salt; to taste|
|8 lgEggs; extra lg.; beaten|
|2 Bay Leaves|
|4 cWhole green chilies;|
|1 cn(28 oz) Italian tomatoes;|
|1 1/2 tsTabasco|
|6 ozMozzarella or Monterey Jack;|
Chili Rellenos Casserole Preparation
Two hours before baking, gently stuff chilies with pepper cheese. Refrigerate. In a food processor, coarsely chop tomatoes with juice, onion, garlic, cumin, cinnamon, and cilantro. In lg. skillet, render lard, removing browned fat. Pour tomato mixture into skillet, stirring to prevent sticking; simmer for 4 minutes. over med. heat. Add bouquet garni; lower heat and cook for another 10 minutes. Add salt, sugar, and pepper to taste. Keep sauce warm. Layer half of mozzarella on bottom of 13"x9" casserole or two decorative quiche dishes. Add remaining herbs and spices to eggs. Pour egg mixture over cheese. Gently arrange chilies in eggs. They will sink. Top with remaining cheese. Spoon a bit of tomato sauce over eggs in an appealing pattern. Bake at 350 degrees for 35-40 minutes. until cheese melts and eggs are set and lightly browned. Serve hot with remaining sauce. Garnish with fresh parsley or cilantro. Note - as a first course for 12-14 persons, sauce recipe may be doubled and casserole served cut in smaller pieces on a bed of sauce. Busted by Barb; Beyond Biscuit Newsletter Issue 26 by firstname.lastname@example.org on behalf of Posted to MC-Recipe Digest by "email@example.com"
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